Chili with Guajillo and Ancho Chiles and Hominy
Butcher Tom Mylan of the Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, smoky anchos and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor. More Chili Recipes Recipe Tips from F&W Editors
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The chili can be refrigerated for up to 3 days. Reheat gently.
Zinfandel's berry fruit and briary spice make it a natural partner for chili—it's an unpretentious wine for an unpretentious food. California, particularly Sonoma County, is the world's source for great Zinfandel.